These burgers are an upscale take on an American classic – the thin griddle burger. Here we’ve upgraded it with top quality grass-fed beef, a cornichon pickle “special sauce” and better cheddar. Enjoy!
Ingredients Servings: 8-10
- 2# Ground Grass-Fed Angus Beef
- 8-10 Burger Buns
- Romaine Lettuce Leaves
- 1 Onion
- 2 Large Beefsteak Tomatoes
- 8-10 Cheese Slices (we recommend Cheddar)
- ¼ C Mayonnaise
- ¼ C chopped Cornichon Pickles
- 1 t Dijon Mustard
- 1 T Butter
- 1 T Olive Oil
- Lemon Juice
- Salt & Pepper
Thinly slice the onion. Thickly slice the tomatoes into 8-10 slices.
Toast each bun in a buttered pan.
Get a wide pan hot over medium-low heat. Add the butter and olive oil. Once the butter has melted add the onion slices and salt, stirring to coat them with the butter and oil mixture.
Saute the onions for five minutes, then add a quarter cup of water and cover the pan. Let them simmer for 15-20 minutes, until soft.
Remove the lid, and continue to cook for about 20 more minutes, stirring occasionally, until the onions are a deep caramel brown.
Mix the chopped cornichons with the Dijon mustard and mayonnaise. Add salt, pepper, and lemon juice to taste.
Form the beef into 8-10 very thin patties and season each liberally with salt.
Sear the burgers on both sides in a very hot pan or griddle until they develop a well-browned crust. Top them with the cheese after flipping them, to give it time to melt.
Spread each bun with the cornichon sauce. Add a burger patty, then top it with lettuce and a tomato slice.